Stuffed Beefsteak Tomatoes

Ingredients

• 1 lb 93% lean beef
• 5 beefsteak tomatoes (or large garden tomatoes)
• 6 oz tomato sauce, no salt
• 1 1/2 cup cooked quinoa
• 1 garlic clove, minced
• 1/2 cup red onion, diced
• 1 small green bell pepper, chopped
• 1/3 cup finely chopped fresh basil leaves
• 1 1/4 cup reduced fat parmesan, grated
• 1 tablespoon extra virgin olive oil
• Sea salt & pepper to taste
• pinch of cayenne pepper

Instructions

1. 1

   Set oven to 400F.

2. 2

   Cook quinoa according to instructions given and set aside.

3. 3

   Slice off the top part of each tomato (and feel free to reserve the tops as garnish). Scoop out the pulp and set it aside in a bowl.

4. 4

   Set a nonstick skillet on medium high heat and add olive and garlic. Once the garlic cooks for about 2 minutes and slightly browns, toss in the onion and bell pepper. Cook for about 2 to 3 minutes.

5. 5

   Add the ground beef to the skillet and chop and cook using a wooden spatula to get the meat as fine as possible. As the meat cooks, add the seasonings. When the meat is nearly 85% finished cooking, about 6 to 8 minutes, toss in the cooked quinoa, tomato pulp, tomato sauce and fresh basil.

6. 6

   Reduce the heat of the skillet and mix everything to together for about 2 to 3 minutes, then remove from the heat.

7. 7

   Set the hollowed-out tomatoes into a baking dish, then stuff each tomato with the mixture and top each one off with shredded parmesan cheese.

8. 8

   Bake in the oven for 20 minutes.

9. 9

   Season to taste with sea salt & pepper.